Amarind's Restaurant Review

: After cooking at Arun's for nearly a decade, Rangsan Sutcharit followed in his mentor's footsteps. He opened his own restaurant, a mini-castle lovingly decorated with Thai artwork. Located in the city’s far west side at the fringe of Oak Park, it showcases his sophisticated preparations and beyond-what-you’d-expect presentations. For practically pennies, you can “oooh” and “aaahh” over dainty fluted-pastry cups brimming with minced shrimp and vegetables encircling a carved-beet rose; plump chive dumplings dabbed with fried garlic; or golden-fried chicken wings sliced to reveal a piquant pâté. Traditional dishes get the royal treatment too. Try velvety garlic beef and pad thai with shrimp and fried rice laced with chicken, green beans, peppers and basil. Or, dive into pad kee mao. The seasoning tends to be subtle, but the fire flares with fried red snapper swimming in red chili sauce with chopped fresh jalapeños. Firm custards, such as yucca-potato brushed with egg yolk, provide just the right finish.